Type what you have

Ingredients

• ✓ allspice berry
• water
• sugar
• clove
• tea bag
• pineapple juice
• lemon
• orange

Instructions

1. 1 Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.

By MamaBogan85

Ingredients

• ✓ allspice berry
• cardamom seed
• nutmeg
• caraway seed
• clove
• cinnamon stick
• peppercorn
• saffron thread
• ginger root
• turmeric
• orange zest
• lemon zest
• water
• honey
• vanilla extract
• grain alcohol

Instructions

1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Ingredients

• ✓ allspice berry
• apple cider
• pineapple juice
• cranberry juice
• orange
• cinnamon stick
• clove

Instructions

1. 1 Pour apple cider, pineapple juice, and cranberry juice into a stockpot. Place orange slices, cinnamon sticks, allspice berries, and cloves in a muslin pouch or directly into the apple cider mixture. Bring apple cider mixture to a boil; reduce heat and simmer until flavors have blended, 15 to 20 minutes. Remove orange slices and spices before serving.

By JP

Ingredients

• ✓ allspice berry
• water
• sugar
• honey
• ginger root
• cinnamon stick
• clove
• peppercorn
• nutmeg

Instructions

1. 1 In a saucepan over medium-high heat, combine water, sugar, and honey. Stir in ginger, cinnamon stick, cloves, allspice, peppercorns, and nutmeg; bring to a boil. Reduce heat, cover, and simmer for 25 to 30 minutes. Let cool for 20 minutes, then strain through a fine mesh sieve, or double layer cheesecloth.

By Billy B Hillbilly

Ingredients

• ✓ allspice berry
• cranberry
• water
• orange juice
• pineapple juice
• lemon juice
• white sugar
• cinnamon stick
• clove

Instructions

1. 1 Place the cranberries and water into a large pot. Bring to a boil and cook just until the berries pop, about 5 minutes. Remove from the heat and let stand at room temperature until cold, several hours.
2. 2 Strain out the cranberries and stir the orange juice, pineapple juice, lemon juice and sugar into the liquid. Add the cinnamon stick, whole cloves and allspice berries. Bring to a low boil. It is ready to serve at this point, but it is even better if you allow it to sit overnight.

By PPedd

Ingredients

• ✓ allspice berry
• red wine
• cinnamon stick
• clove
• lemon peel
• orange peel
• sugar

Instructions

1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Ingredients

• ✓ allspice berry
• apple cider
• maple syrup
• cinnamon stick
• clove
• orange peel
• lemon peel

Instructions

1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
4. 4 Remove from heat; discard spice bundle.
5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Ingredients

• ✓ allspice berry
• water
• brown sugar
• white sugar
• ginger
• peppercorn
• cinnamon stick
• vodka
• rum
• orange juice
• pineapple juice
• ice
• lemon

Instructions

1. 1 Bring the water, brown sugar, white sugar, ginger, peppercorns, allspice, and cinnamon sticks to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer 30 minutes. Strain the liquid into a heatproof container, and discard the spices. Refrigerate overnight to cool.
2. 2 Pour the chilled spice mixture into a large punchbowl. Stir in the vodka, rum, orange juice, pineapple juice, and crushed ice. Garnish with lemon slices to serve.

By splash035

Ingredients

• ✓ allspice berry
• water
• honey
• orange
• lemon
• raisin
• cinnamon stick
• caraway seed
• clove
• grain alcohol

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and honey into a large pot over medium heat; stir to combine. Stir in orange and lemon quarters, raisins, cinnamon sticks, caraway seeds, allspice berries, and cloves; bring mixture to a boil.
3. 3 Reduce heat to a simmer, and cook, stirring occasionally, for 30 minutes. Remove from heat, and strain liquid into a large pot. Allow to cool for a few minutes.
4. 4 Slowly pour the grain alcohol into the honey mixture, and stir to combine.
5. 5 Pour into bottles, and cap; refrigerate until use. Serve gently warmed in shot glasses.

By StacieGo

Ingredients

• ✓ allspice berry
• clove
• cardamom pod
• star anise
• apple cider
• cranberry juice
• brown sugar
• cinnamon stick
• ginger
• bourbon
• orange peel

Instructions

1. 1 Gather the ingredients.
2. 2 Tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet.
3. 3 Combine apple cider, cranberry juice, and brown sugar together in a pot; bring to a simmer. Add cinnamon sticks, ginger, and spice sachet to cider mixture and steep for 20 minutes.
4. 4 Pour 1 fluid ounce bourbon into each mug and top off with spiced cider.
5. 5 Rub the edge of each mug with orange peel and drop into the drink.

By Doc Simonson

Ingredients

• ✓ allspice berry
• vinegar
• water
• sugar
• cranberry
• cardamom
• cinnamon stick
• ice cube
• ginger beer
• club soda

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.
3. 3 Fill 2 highball glasses halfway with ice. Add 1 fluid ounce cranberry shrub, 4 fluid ounces ginger beer, and 1 fluid ounce club soda to each glass. Stir well.

By Buckwheat Queen

Ingredients

• ✓ allspice berry
• water
• hibiscus petal
• cinnamon stick
• clove
• nutmeg
• sugar
• ice cube
• sparkling water
• lime

Instructions

1. 1 Combine water, hibiscus petals, cinnamon stick, whole clove, allspice berry, and nutmeg in a medium saucepan over high heat; bring to a boil. Reduce heat; simmer 1 ½ hours.
2. 2 Off heat, stir in sugar until dissolved, about 1 minute. Cool syrup to room temperature, about 1 hour. Refrigerate until ready to use.
3. 3 Fill 10 glasses with ice. Add 3 fluid ounces hibiscus syrup to each glass; top with 8 fluid ounces sparkling water. Squeeze 1 lime wedge into each glass.

By CJ

Ingredients

• ✓ allspice berry
• water
• natural sweetener
• clove
• black peppercorn
• red wine
• simple syrup
• sparkling water
• orange juice
• orange
• lemon
• lime
• ice cube

Instructions

1. 1 Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
2. 2 Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
3. 3 Remove from heat, allow to cool completely.
4. 4 Pour syrup through a strainer to remove spices.
5. 5 Pour syrup into a jar with lid and store refrigerated. Shake before using.
6. 6 Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
7. 7 Serve over ice in large red wine glasses.

By TruviaR

Ingredients

• ✓ allspice berry
• black peppercorn
• celery seed
• mustard seed
• green onion
• water
• white vinegar
• kosher salt

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ allspice berry
• pork rib
• salt
• black pepper
• vegetable oil
• onion
• water
• bay leaf

Instructions

1. 1 Season pork ribs with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook ribs until evenly browned, about 5 minutes per side. Add onion; cook and stir until soft and translucent, 3 to 5 minutes. Pour in water; add allspice berries and bay leaves. Cover and simmer until flavors combine, about 40 minutes. Season with salt and pepper.

By Jola

Ingredients

• ✓ allspice berry
• canning jar
• lid
• ring
• zucchini
• onion
• carrot
• garlic
• dill
• black peppercorn
• mustard seed
• bay leaf
• water
• vinegar
• salt
• white sugar

Instructions

1. 1 Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
3. 3 Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
4. 4 Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jola

Ingredients

• ✓ allspice berry
• white vinegar
• water
• sea salt
• cauliflower
• hot chile pepper
• garlic
• mustard seed
• black peppercorn
• coriander seed
• dill seed
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Ingredients

• ✓ allspice berry
• beef soup bone
• water
• carrot
• potato
• cabbage
• onion
• parsley
• salt
• bay leaf
• star anise
• black pepper
• tomato
• heavy cream

Instructions

1. 1 Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat; simmer for 1 1/2 hours, adding more water, as necessary, to maintain 2-quart level. Remove and discard soup bones. Strain broth into a fresh pot; return to stovetop.
2. 2 Add carrots, potatoes, cabbage, onions, parsley, allspice berries, salt, bay leaf, star anise, and black pepper to broth. Cook until potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes; return to a boil. Top servings with heavy cream.

By Food girl

Ingredients

• ✓ allspice berry
• cannellini bean
• vegetable oil
• bacon
• kielbasa sausage
• onion
• bay leaf
• tomato
• marjoram
• garlic
• salt
• black pepper
• butter
• flour
• paprika

Instructions

1. 1 Place cannellini beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and add to a large pot. Cover with fresh water and cook on low heat until beans are tender, 45 minutes to 1 hour.
2. 2 Meanwhile, heat oil in a skillet over medium-high heat while beans are cooking. Add bacon and sausage and cook until browned, 5 to 10 minutes. Transfer meats to a bowl, reserving some of the grease in the skillet.
3. 3 Cook onions in the reserved grease until browned, 5 to 10 minutes. Add to bowl with meats.
4. 4 Stir meat mixture, bay leaves, and allspice into the cooked beans and bring to a simmer. Add tomatoes, marjoram, garlic, salt, and pepper, and continue to simmer, 10 to 15 minutes. Add water if there is not enough liquid in the pot.
5. 5 Melt butter in a small saucepan over low heat, add flour, and stir into a paste. Remove from heat and add to stew; stir in paprika powder. Simmer until stew has thickened, about 15 minutes.

By Olenka

Ingredients

• ✓ allspice berry
• lemon juice
• pepper
• salt
• sugar
• all-purpose flour
• apple
• raisin
• prune
• clove
• heavy cream
• parsley
• celery
• salt
• water
• duck blood
• wild duck

Instructions

1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Ingredients

• ✓ allspice berry
• tomato paste
• pepper
• salt
• marjoram
• caraway seed
• red wine
• polish sausage
• onion
• vegetable oil
• bacon
• pork shoulder
• beef stew meat
• mushroom
• bay leaf
• prune
• water
• sauerkraut

Instructions

1. 1 Place sauerkraut in a large pot; pour in 4 cups boiling water. Add prunes, allspice berries, and bay leaves; simmer until sauerkraut is soft, about 50 minutes.
2. 2 Meanwhile, pour about 1 cup boiling water over mushrooms in a bowl; soak to rehydrate, about 30 minutes. Drain, reserving liquid; chop mushrooms.
3. 3 Meanwhile, bring remaining 4 cups water to a boil in saucepan. Add beef, pork, and bacon; simmer until cooked through, about 20 minutes, then drain.
4. 4 Meanwhile, heat oil in a skillet over medium to high heat. Add onions and sausage; cook and stir until onions are soft and sausage is browned, about 5 minutes.
5. 5 When sauerkraut is soft, add mushrooms, meat mixture, and sausage mixture; stir well. Simmer, uncovered, over low heat, about 20 minutes.
6. 6 Pour in red wine; cook until flavors are well blended, about 15 minutes. Season with caraway seeds, marjoram, salt, and black pepper; stir in tomato paste. If stew seems too dry, add some reserved mushroom liquid, and simmer until flavors combined, about 5 minutes.

By Olenka

Ingredients

• ✓ allspice berry
• cabbage
• onion
• parsnip
• carrot
• rutabaga
• red potato
• celery root
• salt
• water
• beef brisket
• bay leaf
• ginger
• black peppercorn
• mustard seed
• clove
• juniper berry
• cinnamon stick
• white sugar
• kosher salt
• water

Instructions

1. 1 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
2. 2 Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
3. 3 Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
4. 4 Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
5. 5 Remove brisket to a cutting board and cover tightly with aluminum foil.
6. 6 Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
7. 7 Slice corned beef into thin slices and serve with vegetables.

By Dana Kee

Ingredients

• ✓ allspice berry
• cinnamon stick
• clove
• cranberry
• water
• white sugar

Instructions

1. 1 Wrap cinnamon sticks, cloves, and allspice berries in a spice bag.
2. 2 Combine cranberries, water, and spice bag in a medium saucepan over medium heat. Cook until cranberries begin to burst, about 10 minutes.
3. 3 Stir in sugar and reduce the heat to low. Continue cooking until sugar dissolves, about 5 minutes. Remove from the heat and let cool to room temperature, about 30 minutes.
4. 4 Remove and discard spice bag. Cover cranberry sauce and chill in the refrigerator before serving, 8 hours to overnight.

By Marjk

Ingredients

• ✓ allspice berry
• cinnamon stick
• clove
• red wine vinegar
• blueberry
• sugar
• brown sugar

Instructions

1. 1 Place the cinnamon sticks, cloves, and allspice berries onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
2. 2 Pour berries and liquid into a colander set over a bowl. Remove spice sachet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
3. 3 Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

By foodelicious

Ingredients

• ✓ allspice berry
• vinegar
• water
• sugar
• cranberry
• cardamom
• cinnamon stick

Instructions

1. 1 Combine vinegar, water, and sugar in a saucepan over medium-high heat. Add cranberries, cardamom pods, allspice berries, and cinnamon stick; bring to a boil. Stir and cover until cranberries begin to pop, 5 to 10 minutes. Stir again, being careful that cranberries do not burn you as they pop. Reduce heat and simmer until sugar has dissolved and cranberries have released their juice, about 10 minutes.
2. 2 Remove from heat and allow to steep for 15 minutes. Strain into a container, seal, and refrigerate. Discard pulp.

By Buckwheat Queen

Ingredients

• ✓ allspice berry
• cinnamon stick
• clove
• cranberry
• orange juice
• apple
• pear
• sugar
• brown sugar

Instructions

1. 1 Place the cinnamon sticks, allspice berries, and cloves onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place the sachet into a large saucepan along with the cranberries and orange juice. Bring to a boil over high heat, and cook until the berries begin to burst, about 10 minutes.
2. 2 Stir in the apples, pears, white sugar, and brown sugar. Return to a boil, then reduce heat to medium-low, and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice sachet. Scrape the sauce into a bowl, cover, and refrigerate overnight. Serve cold.

By Lisa Gentzler Shafer

Ingredients

• ✓ allspice berry
• orange
• lemon
• cinnamon stick
• clove
• cardamom pod
• black peppercorn

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
3. 3 Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
4. 4 Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

By Yoly

Ingredients

• ✓ allspice berry
• orange juice
• white sugar
• brown sugar
• cinnamon
• cranberry
• orange zest

Instructions

1. 1 Combine orange juice, white sugar, brown sugar, cinnamon, and allspice berries in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Add cranberries and cook, stirring occasionally, until cranberries start to pop, about 10 minutes. Mix in orange zest and keep simmering, stirring occasionally, about 10 minutes more. Remove from heat and allow to cool and thicken.

By Craig Richman

Ingredients

• ✓ allspice berry
• mustard seed
• coriander seed
• red pepper flakes
• ginger
• bay leaf
• cinnamon stick
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Place mustard seeds, allspice berries, coriander seeds, and pepper flakes into a small glass jar with a tight-fitting lid.
3. 3 Shake to combine. Add ginger to the jar, seal, and shake again.
4. 4 Add crumbled bay leaves, cinnamon stick halves, and cloves to the jar. Seal and shake once more to combine.
5. 5 Store in a tightly sealed jar for up to 1 month.

By Mooseinthekitchen

Ingredients

• ✓ allspice berry
• coriander seed
• cumin seed
• mustard seed
• anise seed
• fenugreek seed
• turmeric

Instructions

1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty